Cornbread-and-Beef Skillet Pie

Photo: David Loftus
Prep Time:
25 mins
Total Time:
45 mins

Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous amounts of beef, mushrooms, and red peppers; the tastes meld with the cornbread biscuits as they bake together.


  • ½ cup yellow cornmeal

  • ½ cup plus 2 tablespoons all-purpose flour (spooned and leveled)

  • 1 teaspoon baking soda

  • Coarse salt and ground pepper

  • 1 tablespoon olive oil

  • 2 red bell peppers (ribs and seeds removed), thinly sliced

  • 1 medium red onion, chopped

  • 1 package (10 ounces) white mushrooms, trimmed and thinly sliced

  • 1 ½ pounds ground sirloin

  • ¼ cup tomato paste

  • ¾ cup reduced-fat sour cream

  • 1 large egg, lightly beaten


  1. Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

  2. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

  3. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

  4. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

Cook's Notes

A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time.

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